2 for the price of one

You know what’s awesome?

Working 12 hour days.

Ok, well that kind of sucks, but the plus side is that it forces me to be both economical and efficient with my dinners.  A challenge when you’re trying to keep it healthy, but I happen to enjoy a challenge 😉

This post will feature recipes with 1 common ingredient, both using pantry staples.  Oh yeah!

Last night was cold, rainy, and the wind screamed for “comfort food”.  With the season turning, I am officially craving root vegetables.  Lots and lots of root vegetables, including these guys:

New potatoes!

Now, rather than go the old fashioned (and boring) mashed potato route,  I decided to take it one step further and create potato soup.

You will need:

5-6 medium new potatoes

1 small onion chopped

1 Tbsp olive oil

2 -3 cloves of garlic

3 c. vegetable stock

1 c. white navy beans

1 c. almond milk

½ tsp paprika

Pinch of cayenne pepper

Salt & pepper to taste

Directions:

Take out your large sauce pan and add in olive oil. Heat over medium heat and add in your onion and garlic.  Sauté until softened and add in your potatoes and stock; turn up the heat to medium-high and bring to a simmer.  Simmer the potatoes until softened, about 20-30 minutes, but don’t let them get mushy.

Once the potatoes are done, pop them along with the stock into a blender.  Add in your  beans and almond milk and blend it all together.

Pour back into your sauce pan, add in paprika, cayenne, salt and pepper.  Taste and adjust seasonings.  Gently heat over low heat and then serve.

You may have noticed that I only used 1 cup of beans. Now, normally beans don’t come in 1 cup quantities.  So when I came home way too late tonight, starving, I had a big ol’ container of beans demanding to be used. I decided that a simple white bean dip was in order.

You will need:

1 c. white navy beans

2-3 Tbsp olive oil

1 Tbsp lemon juice

½ tsp garlic

¼ tsp salt

1/8 tsp pepper

Directions:

Pop everything into a food processor and then pulse and scrape, pulse and scrape, until you have a good looking spread like this guy:

I spread some onto 2 pieces of toast and topped it with a delicious tomato and a bit of salt and pepper

I then served it with some veggies and and un-pictured bowl of butternut squash soup (Campbell’s, not mine).

Well there you have it: 1 key ingredient, 2 recipes, and all using simple pantry staples.  Très simple!

Hope you all had a fantastic Monday and an even better Tuesday.  I’m off to bed!

Question: What’s your favorite fall vegetable?

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About Jess @ MTL Veggie

Jess, the face behind The MTL Veggie is a vegetarian, athlete, marketer and Torontonian turned Montrealer. In her spare time she enjoys cooking, photography, running, yoga, skiing, and of course blogging. The MTL Veggie recaps her recipes, restaurant reviews, and what it's like to be a Leafs fan living in Montreal (hint: scary at times).
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4 Responses to 2 for the price of one

  1. I love squash in the fall!!!

  2. Kelsey says:

    mashed beans, i never would have thought! but its a protein mash now!!! that is way too fabulous, how do u think of things liek this!! must be the result of long hours working hehe ❤

    xoxo

  3. Tess says:

    I agree both with Chelsea about the Squash (so many kinds to choose from, and so many ways to cook them!) and Kelsey about the awesome bean creativity!

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